Cream Of Garlic Soup

• 2 pounds onions, peeled and chopped
• 2 cups garlic, peeled and chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 1/2 quarts chicken stock
• 1 bouquet garni (parley stems, thyme sprigs, and bay leaf tied together)
• 2 cups stale French bread, torn in 1/2 inch pieces
• 1 cup half and half

1. In a 4 quart heavy bottomed pan saute the onions and garlic in the butter and oil. Stir frequently over low to moderate heat until onions are a deep golden brown (about 30 minutes). Add chicken stock and bouquet garni and bring to a boil. Stir in the bread cubes and simmer for 10 minutes. Remove bouquet garni and blend. Strain through a medium strainer (add more chicken stock if soup is too thick). Add the half and half and season to taste with salt and pepper

onions, garlic, butter, olive oil, chicken stock, bouquet garni, bread

Taken from www.epicurious.com/recipes/member/views/cream-of-garlic-soup-1207834 (may not work)